Makes about 4 servings

Ingredients:

1 cup chicken broth
4 tsp. cornstarch
3 Tbs. dry sherry
2 Tbs. light soy sauce
1 tsp. black bean sauce
1 Tbs. cooking oil
12 oz. ground pork
3 garlic cloves, minced
1 red pepper, cubed
3/4 lb. fresh white mushrooms, quartered
3/4-cup celery, sliced
1 cup pea pods
5 green onions, thinly sliced

For pan-fried noodles:

8 oz. Chinese egg noodles
10 cups boiling water
1 1/2 Tbs. cooking oil
1 Tbs. light soy sauce

Instructions:

1. Stir broth into cornstarch in a small bowl and add sherry, soy sauce and black bean sauce and set aside.
   
2. Cook noodles in boiling water for two minutes and drain.
   
3. Heat wok or large pan over medium heat until hot and add cooking oil.
   
4. Add noodles, spread out and drizzle soy sauce over them. Cook for three to five minutes. Adjust heat if necessary to prevent burning.
   
5. Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok with the uncooked side down. Cook three or four minutes until noodles are crisp and golden. Set aside.
   
6. Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for one minute.
   
7. Add red pepper, mushrooms and celery and stir fry for two minutes.
   
8. Add pea pods and green onions and stir-fry for one minute.
   
9. Stir cornstarch mixture and stir into the vegetables. Continue cooking until boiling and thickened.
   
10. Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.